Aubergine and Mushroom Pasta
By Ocado
Published on 03 July 2022
This aubergine and mushroom pasta full of rich, earthy flavours. Aubergine and mushrooms are simmered together in a light, creamy garlic and white wine sauce before being tossed with penne pasta and toasted pine nuts. Walnuts, pecans or almonds would also work well. Looking for more pasta recipes? Look no further.Time and servings
20 minsTotal time
2Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 1 tbsp of olive oil
- 2 garlic cloves, grated or minced
- 2 shallots, finely chopped
- 1 medium aubergine, cut into small chunks
- 150 g of chestnut mushrooms, thickly sliced
- 200 g of penne pasta
- 75 ml of dry white wine
- 30 g of crème fraîche
- 60 g of parmigiano reggiano, grated
- 1 tbsp of pine nuts
- 20 g of flat-leaf parsley, leaves only, roughly chopped
Method
Step 1
In a large frying pan, add the olive oil, garlic and shallots and fry for 2 mins over a medium heat, then add the aubergine and mushrooms, season with salt and ground black pepper and cook for 10 mins until the vegetables have softened.Step 2
Meanwhile, bring a saucepan of salted water to the boil and cook the pasta according to the pack instructions.Step 3
While the pasta is cooking, add the white wine, crème fraîche, and half of the parmigiano reggiano to the vegetable pan and mix well.Step 4
Drain the pasta but reserve 3 tbsp of pasta water and add it to the vegetable pan. Mix well, then add the pasta and mix again.Step 5
In a small frying pan, toast the pine nuts over a medium heat for 3 mins and set aside.Step 6
Dish up the pasta and serve with the toasted pine nuts and chopped parsley scattered on top.